Farro Salad With Citrus Vinaigrette Recipes

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FARRO SALAD WITH CITRUS VINAIGRETTE



Farro Salad with Citrus Vinaigrette image

Provided by Guy Fieri

Time 55m

Yield 8 servings

Number Of Ingredients 15

1 cup farro, lightly toasted
2 teaspoons salt, plus more for seasoning
2 1/2 cups water, or stock
1 tablespoon orange zest
2 tablespoons fresh orange juice, from about 1/4 orange
2 tablespoons minced shallot
2 teaspoons Dijon mustard
3 tablespoons white balsamic vinegar
1/3 cup extra-virgin olive oil
6 cups micro salad greens, washed and dried
1/2 cup Marcona almonds
1/3 cup prunes, chopped
1/3 cup dried cherries, chopped
1/4 cup1/4-inch diced red onions
1/2 cup 1/4-inch diced tart apple or firm pear

Steps:

  • In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using). Bring to a simmer, cover and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking, you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
  • While the grains are simmering make the dressing. Whisk together the orange zest and juice, shallots, white balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside.
  • Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the almonds, prunes, cherries, and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens mixture on top of the faro and serve.

FARRO SALAD WITH CITRUS VINAIGRETTE



Farro Salad with Citrus Vinaigrette image

Farro is one of the oldest grains known to mankind. I make a double batch of this hearty salad and keep it in the cooler for a quick, high-protein snack during the day. But this dish is a meal in itself: The veggies, the tender farro, and the zesty vinaigrette are all you need.

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 17

1 cup farro
2 teaspoons kosher salt
2 1/2 cups water or vegetable stock
Zest of 1 orange
2 tablespoons minced shallot
2 teaspoons Dijon mustard
3 tablespoons white balsamic vinegar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup lightly packed baby arugula
1/2 cup diced red bell pepper
1 orange, peeled and cut into wheels
1/2 cup Marcona almonds
1/3 cup prunes, chopped
1/3 cup dried cherries, chopped
1/4 cup 1/4-inch-diced red onion
1/2 cup 1/4-inch-diced tart apple or firm pear

Steps:

  • You'll need: Stovetop or propane burner, large heavy saucepan.
  • To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using). Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking; you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
  • While the grains are simmering, make the vinaigrette:
  • Whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste and set aside.
  • To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed.

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